I need a desert recipe without a few key ingredients.?!
I need a desert recipe without a few key ingredients.?
No milk, sugar, or cocoa.
I do however have eggs, graham crackers, cinamon, and butter (plus other household regulars)
Answers:
go to www.allrecipes.com you can type in the ingredients you have and it'll come up with recipes.
it's hard to do a dessert without sugar. could you use Splenda?
I think I'd do a fruit salad.
if you've got some whip in the cupboard, then crush the crackers up with some melted butter and mix then set in the fridge. put the whip on the top and hey presto! a sort of cheese cake.
if you've got flour and some honey you can make a quick cake.
4 oz flour, 4 oz butter, 2 eggs, 2 tbsp honey, 1 tsp baking powder, 1 tsp cinnamon. 1 tbsp water. cook in microwave for about 3 1/2 mins and you've got a quick sponge cake pudding.
Chocolate Caramel Bars
? 2 1/2 cups all-purpose flour, divided
? 2 cups quick-cooking oats
? 1 1/2 cups packed brown sugar
? 1 tsp baking soda
? 1/2 tsp salt
? 1 1/2 cups cold butter or margarine
? 2 cups semisweet chocolate chips
? 1 cup chopped pecans
? 1 12 oz. jar caramel ice cream topping
In a bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. Press the remaining crumb mixture into a greased 13x9” baking pan. Bake at 350 degrees F for 15 minutes. Sprinkle with chocolate chips and pecans.
Whish caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack before cutting.
EGGLESS AND MILKLESS BANANA BREAD
1/3 c. vegetable shortening
2/3 c. sugar
1 3/4 c. sifted flour
1/3 tsp. salt
2 tsp. baking powder
1/4 tsp. soda
1 c. mashed, ripe banana (2 lg. or 3 sm.)
Cream together: 1/3 cup vegetable shortening and 2/3 cup sugar. Sift together 1 3/4 cup sifted flour, 1/3 teaspoon salt, 2 teaspoon baking powder and 1/4 teaspoon soda. Add alternately with 1 cup mashed banana. Mix until smooth. Pour into 8x4x3 inch pan, greased and lightly floured. Bake at 350 degrees for 50 to 60 minutes. Cool on wire rack 10 to 15 minutes before removing from pan. Complete cooling and store overnight before cutting.
EGGLESS, BUTTERLESS, MILKLESS CAKE
1 c. hot water
1 c. sugar
1 c. raisins
1 c. dates, chopped
1/3 c. shortening
1/2 tsp. salt
2 c. flour
1 tsp. baking powder
1 tsp. baking soda dissolved in 1/2 c. hot water
Nuts
1 tsp. cinnamon
1/2 tsp. nutmeg
Simmer water, sugar, raisins, dates, shortening and salt for 3 minutes. When cool, add flour, baking powder and soda mixture, nuts and spices. Pour into greased 9" square pan and bake approximately 40 minutes at 350 degrees.
BROWN-SUGAR TOFFEE BARS
1 c. packed brown sugar
1 c. flour
1/2 c. butter (room temp.)
2 lg. eggs
1 tsp. vanilla
3 chocolate covered toffee bars (Skor or Heath, about 1.25 oz each) chopped coarse
Heat oven to 350 degrees. Line a 9 or 8 inch square pan with foil. Grease foil.
Beat sugar, flour, butter, eggs and vanilla in a large bowl with electric mixer about 3 minutes until fluffy. Spread in pan. Sprinkle with toffee. Bake 25 minutes for 9 inch or 35 minutes for 8 inch pan or until lightly browned.
Do you have ice cream?
I'd layer graham crackers, cinamon and ice cream (softened) in a casserole dish then freeze.
can you substitute the milk with soy, rice, or almond milk?
make a pie crust with the graham crackers and butter.
mix 1 can of sweetened condensed milk, 1/2 cup of lemon juice then add a tub of cool whip. spreadin pie crust and pop in the fridge for about two hours - lemon pie!
Cherry Turnovers
8 frozen phyllo dough sheets, thawed
1/4 cup butter or margarine, melted
6 tablespoons no sugar added black cherry fruit spread
1 1/2 tablespoons cherry liqueur, optional
1 egg
1 teaspoon cold water
Preheat oven to 400F.
Lightly brush each phyllo sheet with butter; stack. Cut through all sheets to form six 5 inch squares.
Combine fruit spread and cherry liqueur, if desired.
Place 1 tablespoon fruit spread mixture in center of each pile of eight phyllo squares; brush edges of phyllo with butter.
Fold edges over to form triangle; gently press edges together to seal. Place on ungreased cookie sheet.
Beat together egg and water; brush over phyllo triangles.
Bake 10 minutes or until golden brown. Cool on wire rack. Serve warm or at room temperature. Makes 6 turnovers.
Serving size: One turnover
Exchanges: 1 1/4 Starch/Bread, 1 3/4 Fat, 2/3 Fruit
Nutrition: 206 Calories, 4 g Protein, 28 g Carbo, 9 g Fat